Nick’s Pick | Pork & Cheddar Burgers with Caramelized Onion Mayo
Roasted Sweet Potatoes & Tangy Baby Greens
Cooking time
25 minutes
Servings
2/4
Calories
1100 /serving
He shoots, you score! This winning recipe gets the nod from Nick Suzuki, Montreal Canadiens captain. Expect grate things from burger night when you remix traditional patties with a touch of cheese. Tossing a handful of grated aged white cheddar amps up the sharpness and volume of these ground pork numbers, pan-seared and presented on oven-warmed potato-scallion buns. Give them some greenery and a schmear of mayo with sweet-savoury notes from our caramelized onions (born ready!). Wedges of roasted sweet potatoes nicely take up the side in a space reserved for fries.
We will send you:
- 250g Canadian-raised lean ground pork
- 450g Sweet potatoes
- 90g Baby greens (lettuce mix, baby spinach, kale or arugula)
- 60ml Mayonnaise
- 15ml Apple cider vinegar
- 25g Caramelized onions
- 30g Grated aged cheddar
- 2 Gourmet potato-scallion buns
- 6g Meat Up spices (garlic, salt, onion, paprika, cayenne pepper, sunflower oil, oregano, thyme)
Contains: Barley, Eggs, Milk, Sulphites, Wheat
You will need:
2 Sheet pans
Large pan
Oil
Salt & pepper (S&P)
Parchment paper
Total Fat
64 g
Saturated Fat
12 g
Sodium
1150 mg
Total Carb
97 g
Sugars
15 g
Protein
40 g
Fibre
10 g
Preparation
Roast the sweet potatoes
Preheat the oven to 450°F. Cut the sweet potatoes lengthwise into ½ inch wedges. On a lined sheet pan, toss with a drizzle of oil, ½ the spices and S&P. Roast, flipping halfway, 22 to 24 min., until browned and tender.
Prepare & cook the patties
Meanwhile, in a large bowl, combine the pork, cheese, remaining spices and a big pinch of S&P. Form into 2 patties (double for 4 portions). In a large pan, heat a drizzle of oil on medium-high. Add the patties* and cook, 3 to 5 min. per side, until browned and cooked through. Transfer to a plate and keep warm.
Make the onion mayo
Meanwhile, in a small bowl, combine the mayo, onions and S&P.
Toast the buns
Arrange the buns, cut-sides up, on a second lined sheet pan and toast in the oven, 2 to 3 min., until golden brown.
Dress the baby greens
In a second large bowl, combine the vinegar, 1 tbsp oil (double for 4 portions) and S&P. Add the baby greens; toss well.
Plate your dish
Divide the bun bottoms and sweet potatoes between your plates. Top each bun bottom with the onion mayo, a patty, a spoonful of the baby greens and a bun top. Serve the remaining baby greens on the side. Bon appétit!
*Health Canada recommends cooking ground pork to a minimum internal temperature of 71°C.
